Food Loss and Waste Reduction

Laxmikant S. Badwaik, PhD, is Associate Professor of the Department of Food Engineering and Technology at Tezpur University, Assam, India. He is also serving as Deputy Director of the National Accreditation Board for Testing and Calibration Laboratories-Accredited Food Quality Control Laboratory of Tezpur University. He has been involved in teaching and research for the last 15 years in food engineering and technology. His main areas of research are food quality and safety, food packaging, and food processing waste utilization. He has published more than 25 research articles and chapters in journals and books. He has handled various funded research projects related to food processing and food packaging. Cristóbal Noé Aguilar, PhD, is Director of Research and Postgraduate Programs at the Universidad Autonoma de Coahuila, Mexico. Dr. Aguilar has published more than 160 papers in indexed journals, more than 40 articles in Mexican journals, and 250 contributions in scientific meetings. He has also published many book chapters, several Mexican books, and four editions of international books. Dr. Aguilar has developed more than 21 research projects, including six international exchange projects, and he has been awarded several prizes and awards for his work. A. K. Haghi, PhD, is the author and editor of over 200 books, as well as over 1000 published papers in various journals and conference proceedings. Dr. Haghi has received several grants, consulted for a number of major corporations, and is a frequent speaker to national and international audiences. Since 1983, he served as professor at several universities. He is the former Editor-in-Chief of the International Journal of Chemoinformatics and Chemical Engineering and Polymers Research Journal and is on the editorial boards of many international journals. He is also a member of the Canadian Research and Development Center of Sciences and Cultures.

1. Application of Hydrogels in Food Packaging to Protect Food Loss 2. Encapsulation: A Customized Practice for Minimization of Food Waste 3. The Effectiveness of Long Systematic Application of Fertilizers in Crop Rotation on Sod-Podzolic Loamy Soil Low Degree of Culturality 4. The Effectiveness of Long Systematic Application of Fertilizers in Crop Rotation on Sod-Podzolic Loamy Soil Medium and High Degree of Culturality 5. Synthesis of Carbon Dots from Citrus Limon Peel by a Microwave-Assisted Process and Its Application for Detection of Ferric Ion (Fe3+) and Development of Ph Paper 6. Influence of Drying and Extraction Technology on the Chemical Profile and Antioxidant Property of Mexican Mango Byproduct 7. Food Loss and Waste (FLW) in the Circular Bioeconomy 8. Assesment and Analysis of the Fruit and Vegetable Losses Due to Its Transportation in Mexico City Wholesale Market 9. Cereal By-Products as Source of Dietary Fiber 10. By-Products Derived from the Wine Industry: Biological Importance and Its Use 11. Electroanalytical Techniques Applied to Food Analysis Using Nanostructured Sensors 12. Use of Various Forms of Energy in Food Science and Technology 13. Cold Plasma: Application in Food Packages 14. Current Processes of Recovery, Separation, and Purification of Biocompounds with Potential Application in the Food Industry